Käsespätzle, Kaiserschmarkn or Germ Dumplings – time and again it is above all these classics that hear on social media on the pictures of perfect skiing. What hardly anyone knows: anyone who eats a germ guts at a ski hut in Austria, eat a probability of 90 percent made in Wolfern (Upper Austria).
Holiday shift changes – This weekend is the motto on the most important traffic routes in the country. In Vorarlberg, Tyrol, Salzburg, Carinthia and in Burgenland the semesterpause, in Upper Austria and Styria, they start.
The weeks in February are an important moment for the skiing and tourist regions in Austria and also for the Weinbergmaier company. The frozen food manufacturer from Wolfern produces around 50 million semolina and 15 million germ balls, plus eight million parts of Kaiserschmarrn, which are then ready for serving in the catering and hotel industry. Pancakes are also made not far from Steyr.
And hunger is unchanged despite the growing mood of crisis in the industry and other industries. “Things are going well, we were able to increase sales in the previous year,” says Gerald Spitzer, who has been the director of the Vivatis Group since 2020.
Popular or curd cheese strudel from Austria in Romania
Especially abroad, the Weinbergmaier products are increasingly demand. Where do you see potential? “Especially in Germany we have a huge market and lots of white spots,” says Spitzer. Moreover, the higher Austrians are also focused on Eastern Europe: “In Romania, Apple and Wurd Cheese Strudel are excellent.”
The frozen foods from Weinbergmaier take care of the employees in the kitchens of gastro companies. Do you benefit from the unbridled shortage of trained employees in the catering trade? “The industry is in a huge break and the shortage of trained employees is still a top topic, but of course also the economic environment. What is the Bottom Line of the restaurant owner? Many fight there. We push in with our offers. We deliver the Austrian cuisine handy – and with high quality, “says the manager, who leads the food manufacturer together with Christian Kübek in Wolfern.
What is Weinbergmaier demands? On the one hand, the trend to increased consumption outside the home becomes and at the same time the fact that snacks are becoming increasingly popular. On the other hand, the various eating habits of today must also be taken into account. “They change. And that is where we think of the use of other floors, plus the vegan subject. In the Kaiserschmarkn, for example, there are fresh proteins, such as at home,” Spitzer reveals.
Speaking of Kaiserschmarkn: this is often served for breakfast. “As an Austrian variant for the pancakes.”
Source: Krone
I’m Ben Stock, a journalist and author at Today Times Live. I specialize in economic news and have been working in the news industry for over five years. My experience spans from local journalism to international business reporting. In my career I’ve had the opportunity to interview some of the world’s leading economists and financial experts, giving me an insight into global trends that is unique among journalists.
